Creamy Homemade Basil Aioli

This easy Basil Aioli is a creamy, garlicky sauce made with fresh basil, mayonnaise, and Greek yogurt. It comes together in about 5 minutes and keeps the basil flavor bright by omitting lemon.

Spoon lifting creamy basil aioli from a small bowl with fresh basil in the background.

Use this aioli as a sandwich spread, burger topping, vegetable dip, or a creamy finish for grilled chicken, fish, and roasted potatoes. Its smooth texture and fresh herb flavor make it versatile for many dishes.

🔍 At a Glance

⏱️ Ready in: 5 minutes
👥 Yields: About 3/4 cup
📌 Main Ingredients: Mayonnaise, Greek yogurt, fresh basil, garlic
🔥 Method: No-cook; use a food processor or blender
😋 Flavor Profile: Creamy, fresh, garlicky, and lightly peppery
📝 Great For: Sandwiches, burgers, fries, vegetables, chicken, seafood

Why This Recipe Works

Balanced creaminess: The recipe uses more mayonnaise than yogurt to keep the aioli rich without becoming runny or too tangy.
Plenty of basil: A packed cup of fresh basil gives the sauce a pronounced herb flavor rather than a subtle note.
Evenly blended garlic: Processing the garlic with the creamy base ensures a smooth sauce without harsh chunks of raw garlic.

Ingredients & Why They Matter

Labeled ingredients for basil aioli arranged on a sheet pan, including mayonnaise, Greek yogurt, fresh basil, garlic, salt, and red pepper flakes.

Mayonnaise: A full-fat mayonnaise provides the rich base. If your brand is tangy, you won’t need lemon juice.
Plain Greek yogurt: Keeps the aioli thick while lightening the texture slightly; regular yogurt can make the sauce thinner.
Fresh basil leaves: Use one firmly packed cup, removing any thick stems for the best herb flavor.
Garlic: One large clove gives a noticeable but balanced garlic presence; reduce slightly if very pungent.
Pepper or red chili flakes: Choose black pepper for gentle warmth or red chili flakes for heat—both are optional to taste.
Salt: Optional. Taste first since mayonnaise can be salty; add up to 1/8 teaspoon only if needed.

See the recipe card below for exact measurements and the full ingredient list.

Creamy Basil Aioli Step by Step

Creamy basil aioli in a food processor after blending.

Blend until smooth, then season to taste. Place the mayonnaise, Greek yogurt, basil, garlic, and your choice of black pepper or red chili flakes into a food processor or blender. Blend until completely smooth, scraping down the bowl as needed. Taste the aioli and add up to 1/8 teaspoon Morton kosher salt only if necessary. Blend briefly to incorporate any added salt.

💡 Bri’s Best Tip

A food processor or mini chopper works best so the garlic and basil are finely chopped and evenly distributed. This avoids large bits of raw garlic and yields a more harmonious flavor.

Pro Tips for Perfect Basil Aioli

Dry basil completely: Excess water will thin the aioli—pat leaves dry before measuring.
Use a small processor: A compact bowl keeps ingredients close to the blade for even blending.
Pack the basil: Press the leaves into the measuring cup so the sauce has a robust basil flavor.
Scrape the sides: Pause to scrape any leaves stuck above the blade and continue blending until uniformly green.
Chill briefly: Refrigerate 15–30 minutes before serving to let the flavors meld.

Common Mistakes

Salting too early: Mayonnaise is already salted and varies by brand. Blend, taste, and add salt only if needed.
Too much raw garlic: More than one large clove can overpower the basil; garlic flavor intensifies as the aioli rests.

Swap It Up: Variations to Try

Spicy: Increase red chili flakes to taste for a bolder heat.
Lemon zest: Add the zest of half a lemon for brightness without thinning the sauce—avoid adding lemon juice unless you want a thinner, tangier aioli.
Richer: Replace the Greek yogurt with full-fat sour cream for a creamier, milder tang.

Bowl of creamy basil aioli with a spoon and fresh basil in the background.

How to Use Basil Aioli

This basil aioli is excellent as a dip, sandwich spread, burger topper, or finishing sauce. Serve immediately or chill briefly to let the flavors meld. It pairs beautifully with grilled or roasted proteins and vegetables.

Burgers: Use in place of traditional burger sauce for a fresh, herby twist.
Chicken: Spoon over grilled chicken or use as a spread for chicken sandwiches and pita pockets.
Potatoes: Serve as a dip for roasted or smashed potatoes.
Pizza & bread: Use as a dipping sauce for pizza, breadsticks, or drizzle over warm slices.
Vegetables: Fresh or roasted vegetables are elevated when paired with this aioli.
Sandwiches & wraps: Spread on sandwiches, wraps, paninis, or breakfast sandwiches for added flavor.

Basil Aioli

This easy Basil Aioli is creamy, garlicky, and packed with fresh basil. Greek yogurt balances the richness of the mayonnaise, and the sauce comes together in a food processor or blender in about 5 minutes.

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 6 people

Equipment

Mini food processor or blender

Ingredients

1/2 cup mayonnaise (preferably full-fat)
1/4 cup plain Greek yogurt
1 packed cup fresh basil leaves, thick stems removed
1 large clove garlic, peeled
Freshly cracked black pepper or red chili flakes, to taste
1/8 teaspoon Morton kosher salt, optional

Instructions

Blend until smooth, then season to taste. Add mayonnaise, Greek yogurt, basil, garlic, and pepper or red chili flakes to a food processor or blender. Blend until smooth, scraping down the sides as needed. Taste and add up to 1/8 teaspoon salt only if necessary, then blend again briefly. Chill 15–30 minutes if desired before serving.

Notes

Duke’s-style mayonnaise adds tang, eliminating the need for lemon juice.
Choose either black pepper or red chili flakes for seasoning—both are not required.
Store in an airtight container in the refrigerator for 3–4 days; stir before serving. Do not freeze.

Nutrition

Calories: 133 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 14 g | Sodium: 170 mg

Nutrition information is an approximation.

Recipe FAQs

Is basil aioli the same as pesto?

No. Basil aioli is a creamy condiment made with mayonnaise and Greek yogurt. Pesto is typically made with basil, olive oil, cheese, and nuts and is used as a pasta or finishing sauce.

Does basil aioli need lemon juice?

Not necessarily. Many mayonnaises provide enough tang that lemon isn’t required. Add 1–2 teaspoons of lemon juice if you want a brighter, more acidic flavor.

Can I make basil aioli ahead of time?

Yes. Make it several hours in advance and keep it covered in the refrigerator. The garlic becomes slightly stronger as the aioli rests.

How long does basil aioli last?

Store in an airtight container in the refrigerator and use within 3–4 days. Stir before serving if any liquid separates.

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